ZUCCHINI-CARROT-GINGER BREAD

ZUCCHINI-CARROT-GINGER BREAD image

Yield 1 loaf

Number Of Ingredients 13

1/2 to 1 cup sugar (depending on your sweetness preference)
5 tbsp. oil
1 cup grated zucchini (excess moisture squeezed out)
1/2 cup grated carrot (or additional zucchini if not using carrot)
1 inch piece ginger, grated
2 eggs
1 1/2 cups whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 tsp. ground ginger
1/2 cup walnuts (optional)
1 tbsp. brown sugar (optional)

Steps:

Preheat oven to 375. Beat sugar and oil until well combined. Add zucchini, carrot and ginger and stir. Beat in eggs and let stand about 10 minutes. In the meantime, combine flour, baking powder, baking soda, salt and ground ginger. Add to zucchini mixture and stir until just combined. Do not overbeat. Lightly fold in walnuts. For a crunchy sweet topping, sprinkle 1 tbsp. brown sugar over batter. Pour into well greased bread pan and bake about 45 minutes, or until a toothpick comes out clean.